Looks mighty tasty, Rob
I used a Brinkman style smoker until I snagged a Webber Smokey Mountain off of Craigslist. Brand new and all assembled too
The WSM is much easier to control. Stay on the lookout for one a snag it when you find it. Took me a little over a year to find it.
The rub looks very close to the one I used a few times. My taste has moved away from sugar of any kind in the rub amd rub only (dry,not wet) for smoked BBQ ribs. I'll use a little in a brine for venison or poultry but I've found that I like a rub much better with granulated garlic used instead of sugar. I always use chunk wood, about 2x3" size, for smoke. Chunk wood gives even smoke over a long time period.
Now you've got me hungry for my "Rocky Mountain" breakfast . Had this first a great local eatery, Thisildous Eatery
1/2 toasted English muffin, buttered, pile on some smoked BBQ pulled pork, lay on two eggs over easy covered by a slice of jack cheese, and drizzle the cheese with a little of your favorite sauce. Surround the mountain with home fired potatoes to act as foothills to the mountain and set the other half of the muffin on the side